Mom’s Cheesecake
Carrie
ingredients
Crust- 1/2 box Zwieback (crushed into fine crumbs)
- 2 tbsp. sugar
- 2 tbsp. melted butter
- 1/2 tsp. cinnamon
- 4 eggs, separated
- Scant cup sugar
- 1 pt. sour cream
- 1 pound (2 / 8 ounce packages) cream cheese, softened
- 1/4 tsp. salt
- 2 tbsp. Flour
- 1 tsp. vanilla
- 3 cups fresh blueberries or frozen blueberries, thawed
- 1/3 cup white sugar
- 1 tsp. lemon juice
directions
Crust
Mix and press into spring form pan.
Filling
- 1
1. Beat together egg yolks, sugar, sour cream, cream cheese and salt
- 2
2. Add flour.
- 3
3. Beat egg whites until stiff and fold into mixture.
- 4
4. Add vanilla.
- 5
5. Bake for 1 hour at 350 degrees. Turn oven off and crack oven door;
- 6
leave cake in cooling oven 1 hour or more (minimizes falling).
- 7
Refrigerate at least three hours.
Blueberry Topping
- 1
1. Place 1 cup blueberries and sugar in a saucepan; cook over medium
- 2
heat until until the berries begin to break (6-8 minutes).
- 3
2. While still hot, strain berries through a sieve placed over a bowl,
- 4
reserving the juice. Discard pulp. Allow juice to cool.
- 5
3. Mix the remaining 2 cups blueberries and lemon juice together in a large bowl. Stir in the strained juice and chill. Shortly before
- 6
serving, pour blueberry topping over cheesecake.
notes
Blueberry is just one option - strawberries, raspberries, etc. are also good.
Source: Carrie
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